Panang Curry with Chicken

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pour about a quarter of the coconut milk into a large pot or wok and heat over medium heat.

   Ca. 2 min.

   Kokkens note: Heating the coconut milk first helps to separate the cream and oil, allowing the curry paste to bloom better.

2. 2

   Add the panang curry paste to the heated coconut milk and stir until fragrant, about 2-3 minutes.

   Ca. 3 min.

   Kokkens note: Ensure the paste is fully dissolved and well combined with the coconut milk.

3. 3

   Add the chicken breast to the pot and cook, stirring occasionally, until it is no longer pink.

   Ca. 5 min.

4. 4

   Pour in the remaining coconut milk, then add the green beans, red bell pepper, fish sauce, palm sugar, and kaffir lime leaves.

   Ca. 2 min.

5. 5

   Bring the curry to a gentle simmer, then reduce the heat to low and cook for 10-12 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.

   Ca. 12 min.

   Kokkens note: Do not boil the curry vigorously, as this can cause the coconut milk to separate.

6. 6

   Taste the curry and adjust seasoning if needed, adding more fish sauce for saltiness or palm sugar for sweetness.

   Ca. 1 min.

7. 7

   Remove the kaffir lime leaves before serving.

   Kokkens note: While edible, they are often removed for a smoother texture.

8. 8

   Serve the panang curry hot over steamed jasmine rice, garnished with fresh basil leaves and sliced red chilies if desired.